Pureed Carrot Soup with Nutmeg

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    Soup can be made ahead and refrigerated for 3 days and reheated just before serving.


  1. 2 T unsalted butter, olive oil or vegetable oil
  2. 1 medium onion, 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
  3. 2 T dry sherry or white wine
  4. 1 1/2 lb (about 8 medium) carrots, peeled, halved lengthwise, and sliced thin (about 4 c)
  5. 2 c chicken or vegetable broth
  6. 1 t salt
  7. ground white pepper
  8. pinch freshly grated nutmeg
  9. 1 to 1 1/4 c whole milk, divided
  10. 2 t minced fresh tarragon, mint, chive, or parsley leaves, for garnish


  1. Heat butter or oil in large saucepan over medium-high heat.
  2. Add onion; saute until golden, about 5 minutes.
  3. Add sherry and carrots; cook until sherry evaporates, about 30 seconds.
  4. Add broth, salt, pepper to taste, and nutmeg to saucepan; bring to boil.
  5. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.
  6. Add 1 c milk.
  7. Carefully puree mixture with an immersion blender, until very smooth.
  8. If soup is too thick, stir in additonal 1/4 c milk to thin consistency.
  9. Adjust seasonings.
  10. Ladle soup into individual bowls. Garnish with minced herbs and serve immediately.

Picture of Recipe

Pureed Carrot Soup with Nutmeg - Picture of Recipe
Serves: 4 to 6
Course: Soup/Stew/Chili
Type of Food: Soup,Vegetarian
Key Ingredient: Carrots,Onions,Parsley,Sherry,Wine
Difficulty: 2 - Medium
Make Ahead: Yes
Themes/Holidays: Easter

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